The exciting adventures of a baby and her mommy on their quest for deliciousness!

Friday, June 15, 2012

TGI Friday's Sizzling Chicken and Cheese

This is one of my favorite entrees at TGI Fridays, so I was very excited to find the recipe. Very simple to make too. I make mash potatoes with blue cheese and bacon to go with it.

Ingredients:

Two 4 oz boneless, skinless chicken breast

I live in Selinsgrove near the East Snyder County Park (orange playground). My number is 570-850-8820. I have three children of my own, a girl who is 5, a girl is 2 1/2, and a boy is 14 months. All are welll behaved and love being around other children. I will provide meals and snacks. Hope to hear from you soon. :-)

1. Trim the fat and pound the chicken breast until thin.
2. Combine all the marinade ingredients. Put the chicken in the marinade and refrigerate for 3 hours.
3. Saute the peppers and onion in the olive oil for 2 minutes. Then, add the chopped garlic and continue to saute for 2 to 3 minutes more.
4. Saute the chicken breast on all sides in the olive oil over medium heat.
5. Heat a cast-iron skillet oer medium heat until very hot, then remove from the burner.
6. Place the mashed potatoes on the bottom of the skillet. Cover with the pepper and onion medley, then the cheese. Top the cheeses with the chicken.
7. Sprinke with the chopped parsley. Serve directly from the skillet.

4 comments:

Pound chicken breasts to even thickness. Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.Slice peppers and onions and saute in olive oil until al dente. Season with salt and pepper. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color. Heat cast iron skillet on burner over medium heat until very hot.Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve directly from skillet for authenticity.

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About Me

I'm a stay-at-home mom who is a true believer that it is better to be fat and happy than skinny and hungry! I love trying out new recipes with my children, Baby Bell, Little Muffin, and Stink Bug, at my side and making up some of my own.
This is the place where I write about our adventures in the kitchen and share all of our good eats. Bon Appeti!